Spaghetti Squash pizza crust
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 66.1
- Total Fat: 4.3 g
- Cholesterol: 24.2 mg
- Sodium: 34.6 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.5 g
View full nutritional breakdown of Spaghetti Squash pizza crust calories by ingredient
Introduction
Gluten-free, vegetarian alternative to pizza crust Gluten-free, vegetarian alternative to pizza crustNumber of Servings: 8
Ingredients
-
1 medium/large spaghetti squash
1 tablespoon olive oil
1 egg, lightly beaten
1/2 cup shredded mozzarella cheese
1 tablespoon shredded parmesan cheese
Kosher salt
Freshly ground black pepper
Tips
http://sharedappetite.com/gluten-free-spaghetti-squash-pizza-crust/
Directions
Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and freshly ground black pepper if needed.
Measure out approximately 3 and 1/2 cups of spaghetti squash. Reserve rest for another use.
Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels. Squeeze out as much moisture as possible. The drier the squash, the more crispy the crust can get.
In a medium mixing bowl, combine the squash, egg, mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes.
Add desired toppings and bake until done.
Serving Size: Makes 1- 10" pizza crust
Number of Servings: 8
Recipe submitted by SparkPeople user UGGGGGHHHHH.
To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and freshly ground black pepper if needed.
Measure out approximately 3 and 1/2 cups of spaghetti squash. Reserve rest for another use.
Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels. Squeeze out as much moisture as possible. The drier the squash, the more crispy the crust can get.
In a medium mixing bowl, combine the squash, egg, mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle.
Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes.
Add desired toppings and bake until done.
Serving Size: Makes 1- 10" pizza crust
Number of Servings: 8
Recipe submitted by SparkPeople user UGGGGGHHHHH.
